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Serve with a side of hot cooked rice to round out the meal.
Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions; continue as directed.
Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
It was good...I put shrimp and chicken in it. but the top could have used something to keep the shells from drying out and getting a little crunchy. I think next time i will put some some crushed tomatoes in the remaining mixture for the top.
I have to double this recipe next time! That is how much teenage boys loved it. I couldn't find the Santa Fe cooking cream so I used cream cheese with chives and about 1/4 cup of salsa. Very good!
This recipe has become my favorite way to make chicken enchiladas.. and they weren't kidding when they said they were easy! My family doesn't like tomatoes so we substitute them with some roasted red peppers and green chilies! Yummy! I sometimes make them with cooked ground turkey and they are fantastic! My hubby is always asking me to cook them up! I hope you enjoy them as much as we do!